The food

Sandwiches and platters made with slow-roasted, hormone-and-antibiotic-free pork and chicken (beef is on the way). “We use the same ingredients as high-end restaurants, and put just as much time and energy into the dishes,” says Bragagnolo. “We serve great-tasting, high-quality pork at fast-food prices.” Carver’s signature sandwich features traditional, Northern Italian-style porchetta based on a recipe that Bragagnolo’s grandfather used at his trattoria in Veneto, Italy. Sides include potatoes and kale salad. Carver is open seven days a week for lunch and dinner.

(Image: Renée Suen)

The porchetta is brined for 24 hours and roasted for 14 more, then seasoned with a salt blend (rosemary, sage, fennel pollen, dried chilies) and served on The Drake’s foccacia with house-made apricot mostarda, pickled red onion and crackling crumble. $8. Add cheese or bacon for another $1.

(Image: Renée Suen)

Bragagnolo dusts a porchetta sandwich with crackling crumble.

(Image: Renée Suen)

The roast chicken sandwiches (also on The Drake’s focaccia) are dressed with charred lemon aïoli, roasted tomato pesto and fresh basil. $8.50. Add cheese or bacon for another $1.